Taco Of The Day (2) Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and pat dry with paper towel. Slice into 1/2-inch strips or bite-sized pieces so they cook quickly and fit well in tortillas.

Marinate

In a medium bowl combine olive oil, ground cumin, smoked paprika, garlic powder, kosher salt, black pepper and 1 tablespoon fresh lime juice. Add the chicken, toss to coat evenly, and let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Cook chicken

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add the marinated chicken in a single layer and cook 3–4 minutes without moving, then stir and cook another 2–3 minutes until well-browned and internal temperature reaches 74°C (165°F). Remove from heat and let rest 3 minutes, then roughly chop pieces if needed.

Peel and dice the mango into small 1/4-inch cubes to yield about 1 cup. Finely dice the red bell pepper and red onion to match the mango dice. Mince the seeded jalapeño finely.

In a bowl combine mango, red bell pepper, red onion, jalapeño and 2 tablespoons chopped cilantro. Add 1 tablespoon fresh lime juice and a pinch of salt, taste and adjust seasoning. Cover and chill while you finish the rest.

In a small bowl combine 1/2 cup sour cream, 2 tablespoons Greek yogurt, 2 tablespoons packed chopped cilantro, 1 teaspoon lime juice, 1/2 teaspoon lime zest, 1/2 teaspoon honey and 1/4 teaspoon salt.

Whisk until smooth. If the créma is too thick for drizzling, add up to 1 teaspoon water and whisk again to reach a pourable consistency. Taste and adjust lime or salt as needed.

Warm the 2 corn tortillas: heat a dry skillet over medium-high heat and warm each tortilla 30–45 seconds per side until pliable and lightly charred. Alternatively, brush each with 1 teaspoon vegetable oil and warm in the skillet for 20–30 seconds per side. Keep warm wrapped in a clean towel.

Assemble tacos: place each warm tortilla on a plate. Divide the cooked chicken evenly between the two tortillas (about 150 g chicken per taco). Spoon 1/2 cup mango salsa total across both tacos (about 1/4 cup per taco). Drizzle about 1.5–2 tablespoons cilantro lime créma over the top of both tacos (roughly 3/4–1 tablespoon per taco). Garnish with fresh cilantro leaves and serve with lime wedges.

Serve immediately while hot. Leftover components (salsa and créma) can be refrigerated up to 3 days; reheat chicken gently before assembling.